Crawfish Étouffée made from a homemade butter roux is one of my favorite Louisiana dishes. Its super quick and easy to make. It is even better served over piping hot fried catfish. Be sure to use Louisiana crawfish tails, if you can! Check out the instagram reel here!
1 stick of butter
2 yellow onions (diced finely)
1 yellow bell pepper (diced finely)
1 orange bell pepper (diced finely)
1 green bell pepper (diced finely)
1 fresh jalapeño (diced finely)
3-4 stalks of celery (diced finely)
2 tbs of minced garlic
2-3 bay leaves
Slap Ya Mama Seasoning (to taste)
Smoked Paprika (to taste)
Black Pepper (to taste)
Salt (to taste)
Badia Complete Seasoning (to taste)
¼ cup of All Purpose flour
2 lbs of Louisiana crawfish
1 tbs of Kitchen bouquet (optional)
2 tbs of parsley
4 cups of chicken broth
2-3 pieces of green onion, sliced (garnish)
1. In a large heavy bottomed pot, on medium high heat melt the butter.
2. Add the flour and stir continuously to make a brown roux. Reduce the heat to medium to avoid burning the roux.
3. Once the roux is at the desired color, add the raw veggies to stop the darkening of the roux.
4. Cook veggies for about 5-7 minutes or until softened. Note: The roux was a bit orange from all of the colored bell peppers. I added about a tbs of kitchen bouquet to return the color back to brown.
5. Add the garlic and cook for 1-2 minutes.
6. Stir in dry seasonings.
7. Stir in chicken broth and add bay leaves.
8. Allow this mixture to simmer about 20-25 minutes.
9. Stir in crawfish tails and cook until they are warmed.
10. Add parsley.
11. Serve over warm rice and garnish with green onions.